The easiest way to cook ribeye steak is by using a stovetop and oven combination. This method ensures a delicious, evenly cooked steak with a nice sear on the outside. Here's a step-by-step guide:
Ingredients:
- Ribeye steak(s)
- Salt and pepper (or your preferred steak seasoning)
- Olive oil or vegetable oil (optional)
- Butter (optional)
- Garlic cloves (optional)
- Fresh herbs like rosemary or thyme (optional)
Instructions:
Take the ribeye steak out of the refrigerator about 30 minutes before cooking to bring it to room temperature. This helps the steak cook more evenly.
Preheat your oven to 400°F (200°C).
Pat the steak dry with paper towels. This will help ensure a better sear.
Season both sides of the ribeye steak with salt and pepper, or your preferred steak seasoning. You can also drizzle a little olive oil over the steak for added flavor and to prevent sticking.
Heat a skillet or oven-safe pan over high heat on the stovetop. You want the pan to be very hot before adding the steak.
If desired, you can add a tablespoon of butter to the hot pan, along with some garlic cloves and fresh herbs like rosemary or thyme. This adds extra flavor to the steak.
Carefully place the ribeye steak in the hot pan. Sear each side for about 1-2 minutes until a nice crust forms.
If you're using a thick ribeye (1.5 inches or more), you can also sear the edges of the steak briefly.
Once the steak is seared, transfer the pan to the preheated oven. Cook the ribeye in the oven for about 5-10 minutes, depending on your desired doneness and the thickness of the steak. Here's a general guideline for internal temperatures:
- Rare: 125°F (52°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
Use an instant-read meat thermometer to check the internal temperature of the steak. Remember that the temperature will rise a few degrees while resting, so it's better to take the steak out of the oven a couple of degrees below your desired doneness.
Once the steak reaches the desired doneness, remove it from the oven and let it rest for about 5 minutes. Resting allows the juices to redistribute within the meat, resulting in a juicier steak.
Slice the ribeye against the grain and serve immediately.
Enjoy your deliciously cooked ribeye steak!